Can you answer these 11 questions about food storage correctly? | Cooking and country recipes

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Do you like the game, Trivia? Here are some trivia questions related to food preservation. See how well you can answer it.

1. Which of the three methods listed is the oldest method of preserving food? Canning, freezing or dehydrating?

Dehydration of food is the oldest. Food was dehydrated in dry climates by placing the food in the sun to provide heat. Today, moisture can be removed faster with the help of a dehydrator that produces heat and air movement with a fan.

2. What is the effective method of reducing siphoning from jars treated in a double boiler? Wait “5 minutes” to remove the jars; double the free space; or raw food?

Wait 5 minutes. ”After processing time is complete, the pot is removed from the heat, the pot lid is removed and the jars remain in the water for 5 minutes before being removed to a cloth covered surface. This allows the temperature inside the jars to equalize with the outside temperatures and reduces siphoning – the loss of liquid from the jars. The same 5 minute waiting period is used before the jars are removed from the jars. an atmospheric steamer, except that the lid remains in place on the steamer until the end of 5 minutes.

3. What product (s) can be used to acidify tomatoes when canning? Check all that apply: ascorbic acid, citric acid, bottled lemon juice, or 5% vinegar.

Citric acid, bottled lemon juice or 5% vinegar. Ascorbic acid is not as acidic as citric acid and cannot replace citric acid in canned tomatoes. However, ascorbic acid is a good color preservative and is used in retention water to peel light colored fruits.

4. Should the acidity level of vinegar used in canning recipes be 2, 5, or 10%?

5%. Look at the label on the vinegar bottle for acidity. Some store brands are only 4%, and products sold as pickling vinegar can be reduced with 2-1 / 2% water. Using vinegar with less than 5% acidity increases the pH of the product, allowing bacteria to thrive and cause foodborne spoilage or illness.

5.What is a source of great canning recipes: old church cookbooks, grandma’s recipe file, recent USDA or expansion recipes?

USDA or Extension Recipes. Often times, old cookbooks and passed down recipes use unsafe canning practices that do not properly heat the jars to destroy pests that can cause damage or disease. The canning guidelines underwent a major overhaul in 1994 and updates continue. Follow only research-tested canning recipes.

6. Which of the following foods should be processed in a pressure cooker? Pickled beets, green beans, peaches, tomatoes.

Green beans. Vegetables, meats (including poultry and seafood), soups, and acidic and low-acid food mixes should be processed in a pressure cooker.

7. What is the temperature inside a 10 pound pressure ballasted pressure gauge autoclave at altitudes below 1000 feet? 100 F, 212 F, 240 F.

240 F. Adding heat to a closed vented pressure cooker increases the temperature. 240 F is sufficient to destroy botulinum spores.

8. What is the safest way to seal jam or jelly jars? Use paraffin wax; process the jars with a 2-part lid in a boiling water bath; or apply waxed paper with a rubber band.

Process the jars in boiling water (or an atmospheric steamer) to destroy spoilage organisms in the headspace and to create a strong vacuum seal.

9. What is the recommended amount of free space (space between the lid and the surface of the food) for canned corn? 1/4 inch, 1/2 inch or 1 inch?

1 inch for most vegetables. Use 1/4 inch for most jams and jellies and 1/2 inch for most fruits, tomatoes and pickles.

10. When is it safe to make your own salsa recipe? If treated in a water bath; when not treated at all; when eaten fresh or frozen?

Make your own salsa recipe only when you eat it fresh or freeze it for later use. To can salsa, use only research-tested recipes and accurately measure / weigh the ingredients.

11. At high altitudes, which canning method adjusts the processing time? Canning in a bain-marie or canning under pressure?

Canning in a bain-marie (and canning with atmospheric steam). In pressure canning, adjustments are made to the pounds of pressure used at high altitudes.

If you have questions about food preservation, a home economist is available to answer questions on Wednesdays from 10 am to 2 pm; call 717-394-6851 or write Penn State Extension, Lancaster County, 1383 Arcadia Rd., Rm. 140, Lancaster, PA 17601.

The Well Preserved news column is prepared by Penn State Extension.


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